STOVE TOP ROAST CHICKEN WITH LEMON-HERB SAUCE

Steps:

• Chicken:
• Pat the chicken dry with paper towels and season with salt and pepper.
• Heat two (2) tablespoons of the oil in a 12 inch non stick skillet over medium high heat until just smoking.
• Add the chicken pieces skin side down and cook without moving until golden brown, 5 to 8 minutes.
• Using tongs, flip the chicken pieces skin side up.
• Reduce heat to medium low, add 3/4 cup of broth to the skillet, cover, and cook until the thickest part of the breast registers 155 degrees and the thickest part of the thigh/drumstick registers 170 degrees on an instant read thermometer, 10-16 minutes.
• Transfer chicken to a plate, skin side up.
• Pour off liquid from the skillet into a 2 cup measuring cup and reserve.
• Wipe the skillet out with paper towels.
• Add the remaining one (1) tablespoon of oil to the skillet and heat over medium high heat until shimmering.
• Return the chicken pieces skin side down and cook undisturbed until the skin is deep golden brown and crisp, the thickest part of the breast registers 160-165 degrees and the thickest part of the thigh/drumstick registers 175 degrees, 4-7 minutes.
• Transfer to a serving platter and tent loosely with foil.
• Using a spoon, skim any fat from the reserved cooking liquid and add enough broth to measure 3/4 cup.
• For the Sauce:
• Heat the oil in the now empty skillet over low heat.
• Add the shallot and cook, stirring , until softened, about 2 minutes.
• Add the flour and cook, stirring constantly, 30 seconds.
• Increase the heat to medium high, add the reserved cooking liquid, and bring to a simmer, scraping the skillet bottom with a wooden spoon to loosen any brown bits.
• Simmer rapidly until reduced to 1/2 cup, 2 to 3 minutes.
• Sir in any accumulated juices from the resting chicken; return to a simmer and cook for 30 seconds.
• Off heat, whisk in the parsley and chives, lemon juice, and butter; season with salt and pepper to taste.
• Pour the sauce around the chicken and serve immediately